Chicken Noodle Soup

Scrumptious chicken, veggies and noodle soup served with herbed breadsticks or whole wheat crackers – a hearty dinner ready in 25 minutes.

  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 5

Ingredients

1
tablespoon olive or canola oil
3
medium carrots, sliced (1 1/2 cups)
2
medium zucchini, quartered lengthwise, sliced (1 2/3 cups)
1
medium onion, chopped (1/2 cup)
3
boneless skinless chicken breasts (3/4 lb), cut into thin bite-size strips
2
cans (14 oz each) fat-free chicken broth with 1/3 less sodium
1
cup water
1 1/2
cups uncooked fine egg noodles (4 oz)
  • 1 In nonstick Dutch oven or 3-quart saucepan, heat oil over medium heat. Add carrots, zucchini and onion; cook 5 minutes, stirring frequently.
  • 2 Increase heat to medium-high. Stir in chicken. Cook 3 minutes, stirring frequently. Add broth and water; heat to boiling. Add noodles; boil 3 minutes or until chicken is no longer pink in center and noodles are tender. If desired, season to taste with salt.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    180
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    420mg
    420%;
    Total Carbohydrate
    15g
    15%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    140%;
    Vitamin C
    8%;
    Calcium
    4%;
    Iron
    10%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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